This recipe is for a Thai curry sauce, not to be confused with Indian curry sauces. If you've had Indian curry and didn't care for it, go out on a limb and give this Thai curry recipe's a try. The difference is the
garam masala and chances are it's that spice you didn't like and not the curry.
This is my very basic recipe, but this is definitely a recipe you can get creative with. If you like peanut butter, add some peanut butter, as much as you like, or maybe a little sesame oil & fresh basil. Or maybe you like spicy, go ahead and sauté in some minced fresh habanero. I personally like to add shredded coconut for a little more texture. Feel free to comment with your additions, I'm always looking for new ways to try my old favorites! =)
Serves 2
1 Cup per person of cooked jasmine rice.
Coconut Curry Sauce
- 1 Can light coconut milk
- 2 Tablespoons of soy sauce
- 2 Tablespoons of sugar, or to taste
- 1/4 Teaspoon of salt, or to taste
- 2 Tablespoon olive oil
- 1/2 Teaspoon crushed red pepper flakes
- Zest of 1 lemon
- 1 1/2 Tablespoons of minced garlic
- 2 Tablespoons of curry powder
Vegetables
2 Carrots, peeled & cut into 1" thick sliced.1/2 a Head of Cauliflower1 Crown of Broccoli
- In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon salt.
- Place a sauté pan over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and whisk together until fragrant, about 15 seconds.
- Add the coconut-milk mixture, whisk until smooth and bring to a boil then reduce to a simmer. Add your vegetables and cover. Cook until vegetables are tender, about 5 minutes.
Need some protein? Add in 1/2 a can of drained & rinsed chick pea's. Not a vegetarian? Try this with shrimp or chicken.
